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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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buckwheat

Whats The Deal With Corn

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Does corn mimic gluten? If so, is it all corn, processed corn, even can corn? I've read an article but don't really understand with all of the abbreviations.

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Eh, its different. Yet at the same time, if someone who has issues with it along with gluten it can mimic the symptoms.

Most can handle it without an issue. Its the same thing with any group really.

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Short answer, no, corn gluten does not affect most people with celiac.

Corn is a grain, so it has gluten in it. However, it is not the kind of gluten that affects most celiacs. "Gluten" is a generic term for a carbohydrate and protein that are joined together to form a large molecule called gluten in grains. In that sense, every grain has gluten. The specific proteins in the gluten molecule are different in each grain. Wheat gluten has a protein called gliaden, barley has a protein called hordein, etc. The proteins in wheat, rye and barley affect people with celiac, and some react to the protein in oats also. Some people do have intolerances to corn protein, just like some have intolerances to dairy protein etc.

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And many are beginning to suspect that, as they suspect with wheat and soy, it is all the fiddling around with genetic modification that is creating the corn digestive problems in susceptible inmdividuals.

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I agree with the comment about genetically modifed corn, but as one of the Celiacs with a corn issue, I kinda think everyone should treat corn the same as oats. My doctor said to avoid wheat, barley, rye, and oats for one year and then try oats to see if it caused problems since about a third of Celiacs have reactions to oats and others don't. (I'm in the third.)

Though she thinks my corn intolerance is actually an IBS symptom, I think it's too great of a coincidence and far far too many people complain about it. We need to look at the research that says there may be a Celiac link to corn and determine if newbies should be warned about the potential reaction to corn in the same manner as oats.

Even if the cause is related to genetic modification, it doesn't matter, we can't turn back now.

On the other hand I found it interesting to look in the history of this forum and see that numerous people had the same awakening I had. It seemed as if everything was going fine and then one day I just got sick again out of the blue. One person suggested that as you go gluten free, you naturally increase rice and corn to higher levels than you ever had before. If you keep ignoring the enemy, eventually he'll find a way to build his army while you're not looking. I think that's the deal with corn.

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